Once More Unto the Breach...

With the muck and mess in the Gulf of Mexico slowly, but surely wiping out the harvest of the best shrimp on Earth, I have lately been craving those scrumptious crustaceans. A few weeks ago, I whipped up one of my signature dishes, Shrimp with Chili Oil and Toasted Sunflower Seeds for an upcoming TV segment for At the Cook's Table and this past week, I've tried two versions of a new recipe, Sautéed Shrimp with Coconut Apricot and Chipotle Reduction. The first time, I used only the milk from a fresh coconut and then I tried it with about a half cup of the fresh coconut flesh. both times I served them over a Bacon and Squash Hash, but the second time, I added chopped Brussels sprouts and cooked it longer to make it browner and hashier. Both were quite good, but something is still missing. I'll keep working on it and keep you abreast of the progress. Any Guinea Pig volunteers?

Here is v1.0

And v1.1